Butternut Squash Soup

Instructions

Soften the onions in the oil then add the butternut squash and apple and fry for a few minutes. Remove from the heat and stir in the flour, curry powder, and nutmeg. Slowly add the vegetable stock, milk and orange. Return to the heat and simmer slowly for 20 minutes or until the vegetables are soft. Use a hand blender to liquidise the soup until smooth. Season with herbs, salt and pepper to taste. Serve with a swirl of natural yoghurt and chopped parsley.

This is my favourite winter soup! Rich in antioxidants
to fight the ageing process.